Follow-Up Inspection
Aug 31, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 31, 2026 · Original Source
Santa Clara County, CA
Wagyu Grill Ayce Sushi BBQ & Bar
500 Barber Ln
Last inspected Aug 31, 2026 · View Map ↗ · Compare ↗
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspectionsFollow-Up Inspection
Aug 19, 2026
Conditional Pass
5 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility has only one drain plug for the three compartment warewashing sink. [CA] Facility shall have at least two drain plugs to plug the "wash" and "sanitize" compartments of the three compartment sink, respectively. [SA] Employee plugged up the wash compartment with a balled up paper towels. Observed the sink is capable of staying full without draining at a rapid rate.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemscriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine sanitizer measured 0 ppm in the mechanical dishwasher while in active use to wash dishes. Per staff, the dishwasher is currently broken, and a repair technician is scheduled for tomorrow. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Ensure mechanical dishwasher is not used until it is able to output chlorine at 50 ppm. [COS] Instructed employees to set up the three compartment warewashing sink and manually wash, rinse, and sanitize (bleach - chlorine 100ppm).
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient of the walk-in cooler measured 50F via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuescriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
At the fryer station, one plastic tub and one bowl of fried tempura subjected to time as a public health control was not time labeled. Per staff, tempura had been fried between 15 minutes and 1.5 hours prior. Observed employee place a tub of chicken karage time marked for 1:00PM start into the prep cooler across from the fryer station. Current time of inspection was 4:48 PM. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Instructed employee to properly time label tempura. Chicken karage was discarded at 5PM.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At the sushi station, fish roe measured 68F while maintained in an improper ice bath. Per staff, roe had been removed from refrigeration less than 2 hours prior. In the meats walk-in cooler, raw beef measured 51F. Per staff, raw beef had been maintained in the unit overnight. Ambient of the unit measured 50F. Staff state that the walk-in cooler is not properly functional, and they have scheduled a refrigerator repair technician for tomorrow. *Note: All other potentially hazardous foods observed still frozen and in the process of thawing, or else had been recently prepared and placed into the unit. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that no potentially hazardous foods are stored inside the unit until it is repaired to hold at 41F or below. [COS] Roe was relocated to adequate refrigeration. 40 lbs of raw beef were voluntarily condemned and discarded due to time and temperature abuse. All other potentially hazardous foods (recently prepared or still frozen) were relocated to the other walk-in cooler, or the connected walk-in freezer.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Aug 19, 2026 · Original Source
Routine Inspection
Aug 18, 2026
Conditional Pass
13 recorded violations
minorCode K31Contamination
Official wording
Consumer self service does prevent contamination
Inspector’s notes
At the consumer self service area, peanuts offered for self service lack lids, sneeze guards, or any other method of preventing sneeze/splash contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationcriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Fried takoyaki, gyoza, shrimp tempura, steamed oyster, and multiple bowls of fried chicken karage subjected to time as a public health control did not have their timers running while maintained in ambient on a prep table at the middle cook-line near the fryer. Per staff, items had been fried within the last 45 minutes. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Employees started the respective timers, minus the amount of time that had already passed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed a persistent leak in the pipe underneath the two compartment preparation sink located to the right of the fryer line. Observed the water being collected in a large tub maintained on the floor beneath. [CA] Repair plumbing to prevent the attraction of vermin.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
At the sushi preparation area, observed the toaster oven used to toast unagi lacks any form of overhead ventilation. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Submit plans to DEH Plan Check.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
In the walk-in freezer, observed numerous cases of meat stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards could not be provided for at least 5 of the employees present. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
In the walk-in cooler, tea egg in soy sauce measured between 50F and 53F while maintained in a large container kept tightly wrapped with plastic. Per one of the cooks, it had been boiled approximately 4 hours prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Tea egg in soy sauce was uncovered and relocated to the walk-in freezer for rapid cooling.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. At the bar, observed an employee skipping the sanitizing step during manual warewashing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Instructed PIC to add bleach. Chlorine sanitizer measured 100ppm. Affected dishes were sanitized. 2. At the mechanical dishwasher, chlorine sanitizer measured 0 ppm during active warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Employee primed machine. Chlorine sanitizer remeasured 50 ppm. 3. Observed accumulation of old meat on the meat slicer. Meat slicer not actively in use. Per the PIC, meat slicer is washed once a day, at the end of the day. [CA] Ensure meat slicer is sanitized at minimum every 4 hours.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Observed employee eating in the kitchen area. Observed an employee's opened monster energy on an upper shelf in the walk-in cooler, an open employee bowl of food at a shelf near the warewashing area, and an employee gatorade maintained on top of the mechanical dishwasher. [CA] No employee shall in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from containers with tight fitting lids and straws to prevent possible contamination. Ensure employee food and personal belongings are stored separate and away from areas of food preparation or food storage.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water measured at a maximum of 111F from the faucet of the three compartment sink at the bar. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee at the fryer line scratching his neck and hair, then attempted to continue food preparation before being stopped. Per the PIC, she has repeatedly instructed these employees to wash their hands after touching their face/hair. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Instructed employee to de-glove and properly wash his hands.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods, including whole fish, beef tongue, short rib, and wagyu measured between 52F and 56F while maintained in the walk-in cooler. Ambient of the unit measured 55F via probe. Observed the door cracked ajar at the start of the inspection. Per the PIC, the employee in charge of slicing meat may have accidentally left the door open for the last 15 minutes. *Note: Other potentially hazardous foods in the unit were still frozen, in the process of thawing At the sushi line, chopped fish measured 54F. Per an employee, he had finished preparing the fish less than 15 minutes prior. At the sushi area, salmon and tuna measured 52F while maintained on plates above the fill limits of the inserts in the upper portion of the prep cooler. At the meat slicing area, raw sliced beef measured between 52F and 53F while maintained on plates above the fill limits of the inserts in the upper portion of the prep cooler. At the prep cooler across from the fryer station, poached sliced egg measured 61F while maintained on a plate above the fill limit of the inserts of the upper portion of the prep cooler. *Per staff, all items had been prepared and placed into the units less than 2 hours prior* [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] After leaving the door of the meats walk-in cooler closed for approximately 30 minutes, ambient measured 47F via probe. Instructed staff to relocate all potentially hazardous foods to the connected walk-in freezer. Continue to monitor using available probe and internal thermometers. Chopped fish and other potentially hazardous foods maintained above the fill limit line were relocated to adequate refrigeration.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
In the walk-in cooler, observed raw beef stored above vegetables. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Aug 18, 2026 · Original Source
Routine Inspection
Feb 2, 2026
Pass
7 recorded violations
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed handling raw meat, then proceeded to touch refrigerator door handles and various equipment throughout the kitchen. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Sliced tomatoes measured 69F while maintained out of temperature control at the sushi station. Various roe measured 58F-44F from top to bottom while maintained in improper ice baths at the sushi station. Per staff, items had been placed there one hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that ice in ice baths comes up to the maximal level of food in a container. [COS] Sliced tomatoes relocated to under-counter refrigeration unit. Roe to be used or discarded within 4 hours of initially leaving temperature control.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Opened cardboard boxes of various raw animal products stored directly on the floor in the walk-in cooler and walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. Chlorine sanitizer measured 25 ppm in the mechanical dishwasher while in active use to wash various dishes. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 2. Black, mold-like substance observed on several cutting boards. Cutting boards not actively in-use. [CA] Food contact surfaces shall be maintained clean. Replace cutting boards once they become too scored/scratched to be properly cleaned.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K31Contamination
Official wording
Consumer self service does prevent contamination
Inspector’s notes
Opened container of peanuts are offered for consumer self-service at the self-service area, but lack sneeze guards or any other form of preventing contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. *Note: Recommending using a lid or placing container under the line of sneeze guards
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
One employee's food handler card is expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The soap dispenser is inoperable at the handwash station outside of the walk-in refrigerator intended for meats. Per the PIC, it may require a battery replacement. *Note: Properly stocked, additional handwash sink located nearby [CA] Provide handwashing cleanser in am operable dispenser at handwash stations at all times.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Feb 2, 2026 · Original Source
Routine Inspection
Apr 23, 2025
Pass
6 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Mold like buildup on soda nozzles at bar.[CA] Ensure food contact surfaces are clean and sanitized as required.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Gas rice cooker stored outside of the hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Boxed food stored directly on the floor of the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw food of animal origin stored above ready to eat food. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Co2 tanks are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Cooked chicken held at cookline measured 88F [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Per PIC, Cooked chicken was held for less than 1hr and relocated to lower portion of preparation refrigerator for cooling.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Apr 23, 2025 · Original Source